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Seremoni 2026

Steamed Black Cod w/ HEYDOH

Recipes

Steamed Black Cod w/ HEYDOH

July 1st, 2026

Clarissa Wei

This recipe lets the natural richness of Seremoni Grade Black Cod shine, while HEYDOH Silky Soy Sauce lends umami and sweetness. Fragrant ginger and sichuan infused oil, fresh scallions, and chilis create an aromatic finish. Steaming keeps the fish incredibly moist and tender, allowing its buttery texture and clean flavor to remain the focus of every bite.

Ingredients

For the sauce

  • 3 Tbsp HEYDOH Silky Soy Sauce
  • 1 Tbsp water
  • 1 Tbsp cooking sake

For the fish

  • 1 skin-on fillet Seremoni Grade Black Cod
  • Salt to taste
  • 1 scallion, green parts only, sliced lengthwise into thin slivers
  • 2 small fresh bird eye chili peppers, sliced
  • 2 Tbsp neutral oil
  • 1-inch (2.5 cm) piece fresh ginger, unpeeled and very thinly sliced
  • 1 tsp dried red Sichuan peppercorns

    Instructions

  • In a small bowl, mix together the soy sauce, water, and rice wine. Set aside.

  • Pat the fish filet dry and place on a heatproof rimmed plate. Lightly salt both sides.

  • Fill a large wok with 2 inches (5 cm) water and bring to a rolling boil over high heat. Arrange the plate of fish inside a large bamboo steamer. Cover and lower the steamer into the wok. Steam until the fish is cooked through (it will firm up and flake easily), 5 to 8 minutes.

  • Gently lift the cooked fish and place on a clean, rimmed serving plate. Place the sliced scallions and chili peppers in a pile on top of the fish.

  • In a small saucepan, heat the oil over medium-high heat. When it is shimmering, add the ginger slices and Sichuan peppercorns and cook until it smells good, about 1 minute. Remove and discard the ginger and Sichuan peppercorns with a slotted spoon. Immediately pour the hot oil over the scallion garnish on the fish. Add the sauce mixture to the same saucepan—it will sputter and bubble, so be careful. Pour the sauce over the fish and enjoy immediately.